Ingredients

1 tbsp olive oil

2 garlic cloves, minced

1 onion, finely chopped

1 red capsicum (bell pepper), chopped

500g / 1 lb ground beef (lean)

800g / 28 oz crushed canned tomato

420g / 14 oz can red kidney beans, drained

2 1/2 cups (625 ml) beef broth (chicken broth also works)

250g / 8 oz elbow macaroni pasta, uncooked

2 cups (200g) shredded cheese (cheddar, Monterey Jack, or tasty cheese)

1/4 cup coriander / cilantro, finely chopped (for garnish)

1/2 tsp cayenne pepper (or pure chili powder, adjust spiciness to taste)

2 tsp paprika powder

2 tsp cumin powder

1 1/2 tsp onion powder (can substitute garlic powder)

1 tsp dried oregano

1/2 tsp black pepper

1 1/4 tsp salt

Instructions

Step 1: Heat olive oil in a large pot over high heat. Add minced garlic and chopped onion, cooking for about 1 minute until fragrant. Then add the chopped capsicum and cook until the onion becomes translucent.

Step 2: Add the ground beef and cook, breaking it up with a spoon as it browns.

Step 3: Once the beef has changed from red to brown, add the crushed tomatoes, kidney beans, beef broth, uncooked elbow macaroni, cayenne pepper, paprika, cumin, onion powder, oregano, black pepper, and salt. Stir well to combine. Bring the mixture to a simmer, then reduce heat to medium.

Step 4: Cover the pot and cook for 12 minutes, or until the macaroni is al dente—cooked through but still slightly firm. The sauce should be thick and saucy, not watery.

Step 5: Turn off the stove but leave the pot on the burner. Stir in half of the shredded cheese until it melts into the sauce. Taste and adjust salt and pepper as needed. Sprinkle the remaining cheese on top, cover with the lid, and let sit for about 2 minutes until the cheese melts and the sauce thickens further.

Step 6: Garnish with chopped coriander if desired, then serve immediately while warm and cheesy.

Tips & Variations

For extra heat, increase the cayenne pepper or add a diced jalapeño along with the capsicum.

You can substitute ground turkey or chicken for the beef to lighten the dish.

Use a mix of cheeses like cheddar and Monterey Jack for a creamier texture and richer flavor.

Adding a splash of sour cream or a squeeze of lime juice just before serving enhances the overall taste.

If you prefer a vegetarian version, swap the beef broth for vegetable broth and omit the ground beef, adding extra beans or lentils instead.

FAQs

Can I use a different type of pasta?

Yes, any short pasta like penne, shells, or rotini would work well in this recipe. Just adjust the cooking time accordingly to ensure it reaches al dente.

Is it possible to make this recipe vegan?

Yes, use plant-based ground meat alternatives, vegetable broth, and vegan cheese substitutes. Also, skip the cheese topping or use a dairy-free cheese that melts well.